Few restaurants are held in such high regard as Le Gavroche. Open for over fifty years and with two Michelin stars to its name, the Roux family has ensured its London flagship has entertained guests for decades, reminding us all why classical French cuisine is a timeless, universally beloved way of cooking.

The dining room offers all the plush furnishings, white tablecloths and incredibly attentive service you’d expect from a restaurant of such high calibre, proving that while new, trendy restaurants opt for bare walls and plain wooden tables, there’s always going to be a demand for the more traditional ways of eating out. While the dress code has been relaxed in recent years – ties and jackets are no longer required – this is still most definitely a restaurant to dress up for, and the strong sense of occasion when you are led to your table is part of what makes Le Gavroche such a popular place to eat.

There are three menus to choose from – a three-course lunch menu, a four-course dinner menu or the Menu Exceptionnel – an eight-course feast that showcases all the technique and skill on offer behind the kitchen doors. Signature dishes such as the Soufflé Suissesse have been a mainstay on the menu for forty years, and every course pays homage to the extravagance and luxury of classical French dining. While the dishes have become lighter over the years, the dedication to preserving classical French cookery at its finest still shines through on every plate of food.

The wine list, as you would imagine, boasts all the finest wines from every corner of France, along with plenty of others from around the world – wine-lovers will certainly not be left wanting.

Since the COVID-19 pandemic, Le Gavroche has implemented extensive health and safety procedures to put guests at ease when dining there. The menus have also been altered slightly, including a four-course dinner menu and the option to choose three or more individually priced dishes, so you can create your own tasting menu. The wine lists are now also on iPads for improved hygiene, and all front of house staff take daily health and temperature checks.